Grilled Brussel Sprouts with Bacon & Balsamic

Grilled Brussel Sprouts with Bacon & Balsamic - from Daring Gourmet on Tablespoon.com:

Ingredients

1 1/2 pounds fresh Brussels sprouts (outer leaves discarded, bottom stems trimmed), cut in half

3 tablespoons extra virgin olive oil

Salt

Freshly ground black pepper

1/3 cup good quality aged balsamic vinegar

4 slices thick-cut bacon, cooked and crumbled 

 

Directions

• Preheat it to medium-high.
• Lay the Brussels sprouts in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat. Place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
• While the Brussels sprouts are cooking, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.
• Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.

 

Bacon Wrapped, Goat Cheese Stuffed, Grilled Mushroom Tops

Bacon Wrapped, Goat Cheese Stuffed, Grilled Mushroom Tops




Ingredients:
12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. goat cheese, crumbled
salt
pepper
1 tsp sriracha
6 slices bacon

Instructions:
1. Preheat oven to medium heat. Grease the grill lightly.
2. Clean tops of mushrooms with a damp cloth and remove stems.
3. In a small bowl, mix cream cheese, goat cheese, salt, pepper and sriracha together.
4. Divide cheese mixture evenly into mushroom cavities.
5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}
6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.
7. Remove from grill, remove toothpicks and serve hot.

Homewrecker BBQ Chicken Bacon Wraps - YUM!

This is inspired by 101cookingfortwo

Homewrecker BBQ Chicken Bacon Wraps - great for football parties and tailgating!



Ingredients:

• 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
• 1½ pounds bacon
• Toothpicks
• Homewrecker BBQ Rub
• ½ cup brown sugar
• Homewrecker BBQ Sauce (for dipping)
• 
  

Instructions:

1. Preheat oven to 350 convection. In a large mixing bowl, combine brown sugar & Homewrecker BBQ Rub, mix well.
2. Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
3. If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.
4. Prep baking sheet with aluminum foil a rack and spray with PAM.
5. Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
6. Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.
7. Can toss in Homewrecker BBQ sauce, or just have some on the side for dipping.

You could also do these on the grill - just make sure they're done all the way!

4th of July Bacon Corn

What's more patriotic than corn wrapped in bacon??

4th of July Bacon Corn
Source: Hugs and Cookies XOXO

Ingredients

5 ears of corn on the cob
2 Tablespoons butter, melted in microwave
salt/pepper
more butter for serving
10 slices bacon

Instructions

1. Preheat oven to 425 degrees.
2.  Line a rimmed cookie sheet with nonstick foil and lay the corn on it.
3. Drizzle on the melted butter, rolling to coat.  Add a generous amount of salt and pepper.
4. Roast 25-30 minutes or until golden, turning occasionally.
5. Wrap 2 slices of bacon around each cob.
6. Return to the oven for 20 more minutes or until the bacon is crisp.
7. Serve with a pat of butter, salt and pepper.

Bacon & Cheese Meatballs

Nothing to say about this but WOW!

https://www.youtube.com/watch?v=las_Q4jL6PU

Bacon & Brussel Sprout Skewers

Bacon & Brussel Sprout Skewers

Source: Popsugar Fitness

Ingredients

1pound bacon
2 pounds brussels sprouts
1 teaspoon ghee
1 teaspoon garlic powder
1/4 teaspoon sea salt
Small wooden skewers

 

 

 

Instructions

1. Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it's partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
2. Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
3. Preheat the oven to 375ºF.
4. Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
5. Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.

 

Bacon Cheeseburger Dip

Bacon Cheeseburger Dip
Source: WonkyWonderful

Ingredients:

3 strips cooked bacon - crumbled
1/2 lb ground beef (80/20)
1 cup sweet onion - chopped (about 1/2 an onion)
4 oz cream cheese
1/2 cup plain Greek yogurt
1/3 cup mayo
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground black pepper
1 tsp A1 Steak Sauce
2 cups finely shredded Colby & Monterrey jack cheeses (reserve 1/2 cup for topping)

Instructions:

Cook ground beef and chopped onion in a large fry pan over medium heat. Cook until beef is browned (about 5 mins). Drain fat and set aside.

Combine cream cheese, greek yogurt, mayo, seasonings & steak sauce.

Stir in ground beef mixture and 1.5 cups cheese.

Transfer mixture to medium sized ceramic or glass baking dish.

Top with bacon pieces and 1/2 cup shredded cheese.

Bake for 18 minutes, then broil for 2 minutes until the cheesy top is bubbling.

Serve with bread, chips, or crackers.

Cheesey Grill Fries!

Cheesey Grill Fries!

Borrowed from http://www.tablespoon.com/

Ingredients:

1 bag (14 oz) frozen fries
1 tbsp butter, melted
4 slices cheese (American or Cheddar - or another favorite)
2 tbsp sliced green onions
Crumbled Bacon (to suit your taste)



Instructions:

1. Heat Charcoal or Gas Grill to medium-high heat. Toss frozen french fries with butter.

2. Create two boats out of two 12" sheets of aluminum foil by placing the buttered fries in the middle and folding the foil up around them. Be sure to leave a large hole at the top for steam to escape during cooking.

3. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Warm Brussel Sprout Slaw with Bacon

Warm Brussel Sprout Slaw with Bacon

Ingredients

• 3/4 pound thick-sliced bacon, cut into 1/2-inch pieces
• 4 tablespoons unsalted butter
• 2 pounds Brussels sprouts, thinly sliced in a food processor
• Salt and freshly ground pepper
• 2 Granny Smith apples—peeled, cored, coarsely shredded and squeezed dry
• 1 teaspoon thyme leaves
  
  
  
  
  
  Directions
  1. In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
  2. In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve

Cheddar Bacon Jalapeno Corn Bread

Cheddar Bacon Jalapeno Corn Bread

2 boxes Jiffy Cornbread Mix

Egg & Milk as instructed on the boxes

6 slices of bacon, crisp & crumbled (reserve 1 tbsp of the bacon grease)

1 tbsp butter

3-4 Jalepenos, finely diced

2 cups shredded cheddar (sharp if you like)

9x13 glass baking pan

Preheat oven as instruted on the Jiffy box, make cornbread as instructed on the box as well and let set for 3-4 minutes. While you're waiting, prepare the pan by coating the bottom and sides of it it in butter and bacon grease. (It's okay if it looks like a lot - the bread will soak it up).

Stir in 3/4 of the bacon, 1 cup of cheese, and all the jalepenos into the bread mixture, and pour into the pan.

Bake as instructed on the Jiffy box (or until it passes the toothpick test).

When done, sprinkle the remaining bacon and cheese on the top and turn on the broiler. Allow loaf to broil until the cheese is melted and browning on the edges.

Serve hot with chilled butter.